Spring Ragù

Spring Ragù

A fresh ragù to serve over pasta, or even cooked greens (for a healthier meal).  Leeks in lieu of onions, sausage in place of beef, and fresh herbs for a pop!   


  • 3-4 leeks, roots and greens removed, halved lengthwise, then sliced thin
  • 1 lb ground sausage, such as sweet Italian
  • ½ teaspoon crushed red pepper flake
  • 28 oz can tomatoes
  • 4 cups vegetable stock
  • 1½ teaspoons fresh oregano, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 cup pitted Castelvetrano olives, chopped
  • olive oil
  • salt


  1. In a large heavy-bottomed pot, heat a glug of olive oil over medium heat.
  2. Add the sausage to the pot, and cook until just browned, breaking it up into small pieces as it cooks.  Remove from the pot and set aside.
  3. Add the leeks to the pot and cook until they begin to soften and barely caramelize.  Add the sausage back to the pot, along with the red pepper flake and tomatoes.  Cook for another 10 minutes, stirring and breaking up the tomatoes as they cook.
  4. Add the stock, oregano, thyme, olives, and salt.  Turn up the heat slightly until the sauce begins to simmer, and simmer for 50 minutes.
  5. Remove from the heat a serve over pasta, topping with a drizzle of olive oil and a little more fresh oregano and thyme.
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